This moist and delicious Gluten Free Coffee Cake with Pears is the perfect breakfast or brunch for company during the holidays! It’s gluten free, dairy free, vegan, and nut free.
We’re back with another amazing breakfast or brunch recipe! This Gluten Free Pear Coffee Cake is perfect for cold fall mornings or holiday family brunches.
It has warming spices combined with soft pears and a beautiful crumb streusel. So good!
Some of my favorite childhood memories involve home baked breakfasts, like scones, baked oatmeal, and coffee cakes. While this isn’t something you’ll want to eat every morning, it is perfect for weekend breakfasts at home or brunch with friends.
Our coffee cake is allergy friendly and vegan, too. You won’t miss the dairy or gluten in nut free coffee cake. It’s also soy free and top 8 allergen free as well, so it fits many special diets!
How to make gluten free coffee cake with pears
Making a gluten free coffee cake is pretty simple: you’ll first mix up your batter, then you’ll add your streusel topping, bake your coffee cake, let it cool a bit, then serve. Simple!
We left the peel on the pears for this recipe since the peel has more fiber in it (making this a little bit healthier) and the peel softens up nicely in the oven so you won’t even know the peel is still on the diced pears.
Plus, not peeling the pears save a little extra time while making this recipe, so this recipe is even easier to make!
Variations for this vegan coffee cake
You can add more ginger to this recipe if you like. I didn’t add very much ground ginger since I didn’t want our dairy free coffee cake overpowering since it can be strong and not everyone likes ginger.
But if you love the taste of ginger, you can add more ground ginger to this recipe. You can even experiment with a little fresh ginger as well, though start out small (like 1/4 teaspoon) since a little goes a long way.
One fun variation for this coffee cake recipe is adding a layer of streusel to the middle of the pear coffee cake in addition to the top. You can do this easily by following these steps:
- Double the streusel in this recipe
- Pour half your batter into the prepared pan
- Sprinkle half the streusel on top of the first layer of batter
- Pour the rest of the batter on top of the batter and streusel, smoothing it out
- Sprinkle the rest of the streusel on top and bake
Check out our other great breakfast and brunch recipes:
- Pumpkin Spice Donuts
- Instant Pot Apple Cinnamon Oatmeal
- Gluten Free Baked Oatmeal
- Gluten Free Zucchini Muffins
- Scrambled Egg Cups
- Homemade Turkey Breakfast Sausage
Gluten Free Coffee Cake with Pears (Vegan)
- 1 ¼ cups whole grain sorghum flour OR brown rice flour
- ¼ cup ground golden flaxseed
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (or 1 teaspoon for more cinnamon flavor)
- ¼ teaspoon ground ginger (or 1/2 teaspoon for more ginger flavor)
- 1 cup diced pears, unpeeled
- 1 cup rice milk (or other non-dairy milk)
- ⅔ cup packed brown sugar
- ¼ cup light tasting olive oil (or other light tasting oil)
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper, or spray the bottom with spray oil. Set aside.
- In a medium bowl, whisk together the sorghum flour, ground flaxseed, baking powder, salt, cinnamon, and ginger. Set aside.
- Wash and dice your pear and set aside.
- In another medium bowl, whisk together the rice milk, brown sugar, oil, and vanilla.
- Add the rice milk mixture to the flour mixture and whisk together. Add the diced pears and stir.
- Allow the batter to rest and thicken a bit for 1-2 minutes and stir again.
- While the batter is resting, prepare the streusel topping: stir together the flour, brown sugar, cinnamon, and salt. Cut in the dairy free butter until crumbly.
- Pour the batter into the prepared pan, top with the streusel topping, and bake for 35 minutes.
- Allow the coffee cake to cool for 10 minutes before slicing and eating warm.
- Store in an airtight container for up to 3 days.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist